Butcher’s Myths Busted: 5 Things You’ve Always Been Told About Meat That Aren’t True
September brings a sense of reset. Holidays wind down, routines return, and kitchens come alive again. It’s the perfect moment to sharpen not just your knives – but your knowledge.
For decades, myths have circled butcher counters and backyard grills. Some sound convincing, others feel like “common sense,” but many are outdated or flat-out wrong. At The Ribeye Club, we think it’s time to set the record straight.
Here are 5 meat myths – busted with science and chef-approved truth.
1. Myth: “Searing Seals in the Juices.”
The Truth:Searing doesn’t “seal” anything. What it does is create the Maillard reaction – a golden-brown crust that adds incredible flavour and texture. Juiciness comes from proper cooking temperature and resting, not from a “sealed” exterior.
🔥 Tip: Sear for flavour, not for juice control. Always rest your steak before slicing to let juices redistribute.
2. Myth: “Frozen Meat Is Inferior to Fresh.”
The Truth:Flash-freezing at source locks in flavour, texture, and nutrients – often better than so-called “fresh” meat that’s spent days in transit. That’s why The Ribeye Club seafood is sushi-grade, and our steaks taste steakhouse-quality, even when frozen.
🔥 Tip: Thaw slowly in the fridge overnight for best results.
3. Myth: “You Must Cook Pork Well-Done.”
The Truth:Gone are the days of overcooked, dry pork. Modern farming and strict safety standards mean that pork is safe – and more delicious – at a blush-pink medium. Aim for 63°C (145°F) and rest before serving.
🔥 Tip: Treat pork chops like steak: juicy, tender, and slightly pink is perfect.
4. Myth: “Bone-In Always Equals More Flavour.”
The Truth:Bones add presentation drama and can insulate meat for even cooking – but they don’t magically infuse flavour into the flesh. The real benefit is that bone-in cuts often have more marbling and different textures around the bone, which is where the flavour comes from.
🔥 Tip: Cook bone-in for presentation and texture variety, not because “it tastes better.”
5. Myth: “Marinating Tenderises Any Cut.”
The Truth:Marinades mostly add surface flavour – they don’t penetrate deeply or break down tough fibres. For tenderness, you need marbling, proper cooking, or techniques like sous-vide.
🔥 Tip: Use marinades for flavour impact. For tender results, pick the right cut – like Wagyu Denver or a well-aged ribeye.
Why Busting Myths Matters
This September, as you get back to cooking routines, it’s time to ditch the old butcher’s tales and embrace knowledge that makes your meals better. At The Ribeye Club, we combine tradition with science, so you get the best of both worlds: heritage cuts, cooked with modern mastery.
Ready to cook smarter? Explore our premium meats and wild seafood, and put these myths to rest once and for all.
